Harvesting:

Before the crop is harvested, the farmer must ensure that the harvest interval has passed for each chemical applied to the pumpkin crop. Spraying records must indicate a safe handling date for each application. Also certain considerations prior to harvesting must be taken into account such as:

• Personal hygiene of harvesters to minimize contamination
• ,
• the use of clean field crates for collection, transporting and temporary storing the harvested fruits.
• Only harvest sound and mature fruit.
• Do not harvest immature fruit, use clean knives etc.

 

Maturity index:

Pumpkins begin to fruit approximately 12-14 weeks after planting. Fruits are ready to harvest when:

• The tendrils start turning brown,
• skin or rind becomes hard and the fruit becomes dense and heavy.
• The stem near the fruit turns yellow, the surface sheen of the fruit decreases
• and fruit sounds hollow when tapped.

A latex test at the stem can also be done, by making a small incision. Immature fruits are cream to light yellow, maturing fruits are light yellow and mature fruits have a yellow to orange internal colour. Do not use thumbnail test on pumpkins. Most farmers in Trinidad use this technique to determine maturity of the fruit; this should not be encouraged since the fruits become susceptible to pathogen invasion causing rots and decay. 

Temporary Storage:

Facilities used for temporary storing pumpkins should be:

• Designed for easy cleaning and sanitizing with sloping floors,
• well protected to prevent entry of vermins, animals, birds and insect. Storage areas should be kept free from residues and other waste materials that can introduce hazards into the facility.

An established cleaning and sanitization schedule is part of a GAP programme.

Harvesting Operations:

Pumpkins are harvested by cutting the vine with a sharp knife or hand clipper. Cut stems flush to the shoulders of the fruit.  Improperly trimmed stems or long stems encourage the potential for bruising and can act as portals of entry  for pathogens.  This ensures that fruit rot pathogens at the point of attachment does not occur. Do not lift the pumpkin fruit by the stem; this will detach the fruit from the stem. Harvest pumpkins under cool dry conditions. Do not handle wet fruits. Care must be taken at all times to prevent wounds on the surface of the fruit.

Harvested pumpkins along the field makes it easy for trailers or trucks to drive through and load fruits. Polyethylene plastic sheet should be placed on field where pumpkins are harvested to prevent soil contamination and debris.

After fruits are harvested they are loaded into transport vans or stored in bulk bins until ready for transport.

Yield:

The average yield of pumpkin is between 20 to 30 tonnes/ha.

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